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| Danish Mango |
Danish Mango Breakfast. As we all know by now, summer is synonymous with mango season, and what better way to start a cheerful summer day than with a Danish Mango Breakfast.
Simple to prepare and delicious to eat! I have to admit that I've never seen Mango Breakfast Danish sold in stores, but when the idea came to me I thought, 'surely it won't be that hard'. I was a little hesitant at first about the whole "roasted mango" idea, with the image of mango exploding in the oven due to the soggy nature of the mango constantly flashing through my mind.
However, I am happy to inform you all that no such explosion occurred and that the mango ripened really well, and did not crumble as I had feared. If you love mango and pastries then this is a pair made in heaven!
Danish Mango Breakfast
Material:
1 sheet of ready-made puff pastry,
2 mangoes,
4 tablespoons finely grated coconut,
2 tablespoons caster sugar,
milk for greasing,
additional caster sugar for sprinkling
Steps to Make Danish Mango Breakfast:
Steps 1.
Preheat the oven to 200 degrees Celsius.
Steps 2.
Cut the puff pastry into quarters and place on a baking sheet lined with parchment paper.
Steps 3.
Mix the desiccated coconut with 2 tablespoons of caster sugar and sprinkle 1 tablespoon of the mixture into the center of each cookie square.
Steps 4.
Remove the mango seeds and cut into small pieces.
Steps 5.
Arrange the mango chunks in the center of the cake box and sprinkle with a teaspoon of caster sugar.
Steps 6.
Brush the edges with milk and pinch.
Steps 7.
Brush with milk, sprinkle with sugar and bake for 20 minutes or until golden.
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